Part 1: Prepare the Chile Sauce

1. Toast the Chiles: Use scissors to snip the stems off the guajillo and ancho chiles. Cut a slit down the side of each and shake out the seeds and remove the veins. You don’t need to get every single seed out.
2. Heat a dry skillet (cast iron is ideal) over medium heat. Place the destemmed, deseeded chiles on the hot surface in a single layer. Press them down with a spatula and toast for about 30-60 seconds per side. They will become fragrant and slightly change color. Be very careful not to burn them, or the sauce will be bitter.
3. Rehydrate the Chiles: Place the toasted chiles in a medium bowl. In the same skillet, add the halved tomatoes (cut side down), the ½ rough-chopped onion, and the 4 whole garlic cloves. Cook for 5-7 minutes, turning occasionally, until they are softened and have some charred spots.
4. Boil and Soak: Bring 4 cups of water to a boil. Pour the boiling water over the chiles in the bowl. Place the charred tomatoes, onion, and garlic in the bowl with the chiles. Use a small plate to keep everything submerged. Let them soak for 20-30 minutes, until the chiles are very soft and pliable.
5. Blend the Sauce: Using tongs, transfer the soaked chiles, onion, tomatoes, and garlic to a high-speed blender. Add 1 ½ cups of the soaking liquid, the Mexican oregano, and the cumin seeds. Blend on high for 2-3 minutes until the sauce is completely smooth. If it’s too thick, add another splash of the soaking liquid.
6. Strain the Sauce: For an authentic, silky-smooth pozole, strain the sauce. Place a fine-mesh sieve over a large bowl and pour the blended chile sauce through it. Use a spatula to press all the liquid through, leaving the pulp (seeds and skins) behind. Discard the pulp. This step is crucial for the perfect texture.

Part 2: Assemble the Pozole Stew

1. Sauté the Aromatics: In a large pot or Dutch oven, heat the 2 tablespoons of oil over medium-high heat. Add the finely chopped large onion and cook until softened and translucent, about 5-7 minutes.
2. Cook the Mushrooms: Add the sliced mushrooms to the pot. Cook, stirring occasionally, for 8-10 minutes. Allow them to release their liquid and then brown nicely. This browning develops a deep, savory, “meaty” flavor. Once browned, add the 4 minced garlic cloves and cook for another minute until fragrant.
3. Combine and Simmer: Pour the strained red chile sauce into the pot with the mushrooms. Cook for 5 minutes, stirring constantly, allowing the sauce to cook down and deepen in color and flavor. This is called “frying the salsa” and it’s an important flavor-building step.
4. Add Liquids and Hominy: Pour in the 8 cups of vegetable broth, the drained and rinsed hominy, the optional pinto beans, and the bay leaves. Stir everything together.
5. Simmer for Flavor: Bring the stew to a boil, then reduce the heat to low. Cover and let it simmer for at least 45 minutes, but preferably 1 to 1.5 hours. The longer it simmers, the more the flavors will meld and deepen.
6. Final Seasoning: After simmering, remove the bay leaves. Taste the pozole and season generously with salt and black pepper. The amount of salt needed will depend on the saltiness of your broth. It will likely need more salt than you think!